In a saute pan, heat the olive oil. Season the fish with salt and pepper. Sear the fish skin-side up until it becomes golden in color, turn over and cook the skin until crisp and the internal temperature reaches 145 degrees F. Serve hot.

Preheat grill to medium-high heat. Peel away and discard any discolored outer leaves of romaine. Trim off the bottom of the lettuce, leaving the core intact. Cut the romaine heads lengthwise into 4 equal parts. Wash the romaine and allow to dry as much as possible. Mist the cut sides of the romaine with the olive oil, and grill briefly on each cut side just long enough to mark the lettuce.

Caesar dressing

1 egg yolk

1/4 tsp. minced garlic

<1/8 tsp. Dijon mustard

1/8 oz. anchovy

1/8 tsp. grated Parmesan cheese

1/8 tsp. Tabasco

1/4 tsp. Worcestershire sauce

1 1/2 tsp. lemon juice

1/8 tsp. ground black pepper

1/8 tsp. kosher salt

3/8 tsp. white wine

2 tbsp. vinegar

1 1/4 tbsp. olive/canola oil (90/10 blend)

In a blender, add all ingredients except vinegar and oil. Blend, slowly add vinegar, and then drizzle in oil. Chill and serve.